Mexican Corn Cakes

Directions

1. 1
   To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
2. 2
   Batter will be slightly lumpy.
3. 3
   Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
4. 4
   Make corn cakes in batches using 1/4 cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
5. 5
   In small saucepan stir together black beans, chicken, salsa and cumin.
6. 6
   Cook over low heat just until heated through.
7. 7
   Remove pan from heat and stir in cilantro.
8. 8
   To serve, place three corn cakes on each plate.
9. 9
   Top with bean and chicken mixture.
10. 10
    Garnish with shredded cheddar cheese and a dollop of sour cream.